TW201704462A - Hop pellets - Google Patents

Abstract

Hop pellets obtained by using, as a starting material, 10 wt% or more of Saaz hop strobilus (L.SL) exhibiting a color hue that satisfies the requirements of a* ≥ -0.5 and b* ≥ 25 in the CIE Lab Color Model. The hop pellets according to the present invention have different characteristics from hops commonly employed. By selectively using the hop pellets according to the present invention and the hops commonly used or using the same in combination, therefore, more diversified beers can be manufactured and a new palatable taste can be provided.

Description

Hops granules

The present invention relates to hops particles. More specifically, the present invention relates to hop granules for producing beer-flavored beverages such as beer, a method for producing the hop granules, and a method for producing a beer-flavored beverage or a hop-containing composition using the hop granules as a raw material .

For beer-flavored beverages, raw materials such as malt and hops will greatly affect their quality. For example, hops not only impart a bitter taste to beer-flavored beverages, but also give them a refreshing hop or a rich scent. The bitterness is derived from alpha acids in hops, the hops are from terpenes, and the thickness is imparted by various components such as polyphenols. However, since hops are crops, it is possible to grasp the difference in quality due to planting factors or storage conditions after harvesting.

For example, in Non-Patent Document 1, the relationship between the weather of each cultivation year and the alpha acid of the bitterness component is analyzed for Saaz hops. It is confirmed by the data that the value of the alpha acid which is a bitter component varies greatly with weather conditions such as temperature, humidity, and number of days of irradiation.

In addition, Non-Patent Document 2 investigates the familiarity of hops or The impact of the harvest period on the quality of hops is revealed by Cascade and Willamette. Specifically, the hops are measured at a total of 3 points in a period of 10 to 14 days (Early), a standard harvest day (Typical), and a period of 5 to 10 days later than the standard harvest day (Late). In the constituent components, it is described that the α acid, the β acid, and the hop ketone are hardly affected by the planting conditions of each year due to the difference in the harvest period. On the other hand, in the aromatic oil component, the harvest period is earlier than the Typical and Late.

Further, Non-Patent Document 3 indicates that the highest value of the essential oil component of hops occurs after the highest bitterness is reached, and the results are revealed for Hallertaua and Fuggle and Saaz. Specifically, in Hallertaua and Fuggle, on August 18th, August 31st, September 9th, the aromatic oil component of Linalool will increase over time, but in terms of Saz In the words, on August 18th, August 31st, and September 9th, the linalool will gradually decrease, depending on the variety, and the relationship between the content of linalool and the hop harvest day will be inconsistent.

On the other hand, in Patent Document 1, it is disclosed that a raw hop or a pulverized product which has been frozen without being dried after being harvested is used as a raw material of hops, and a large amount of linalool containing aroma components of fresh raw hops can be obtained, and A fermented malt beverage having a high aromaticity with a floral aroma and a fresh aroma of flowers, which is produced by oxidation of hops, such as HDE (Humulene Diepoxide), can be reduced to a very small amount.

Patent Document 2 discloses that by drying after harvesting The hops, which are cooked at a medium and low temperature of 10 to 20 ° C for more than 3 months, can significantly promote the oxidation reaction of the aroma components in the hops, and increase the aroma components contained in the hops, and can significantly inhibit A fermented alcoholic beverage rich in hop aroma components can be produced by sweaty odor or other undesirable oxidizing odor components and resin-like odors. Further, Patent Document 3 discloses that, when the cooked hops are prepared, by adjusting the ratio of the specific bitterness component and/or the aroma component in the hop as an index, it is possible to produce a calming taste which can impart a blend of bitterness and flavor. Post-ripe hops of bitterness (see Patent Document 3).

Further, Patent Document 4 discloses that the content of flavonoids and phenolic components in plants can be increased by treating plant growth-regulating compounds derived from the fluorenylcyclohexanedione compound group.

[Previous Technical Literature] [Patent Document]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2004-81113

[Patent Document 2] Japanese Patent Laid-Open Publication No. 2007-89439

[Patent Document 3] Japanese Patent Laid-Open Publication No. 2008-228634

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2006-52217

[Non-patent literature]

[Non-Patent Document 1] Krofta et al., Mathematical Model for Prediction of Alpha Acid Contents from Meteorological Data for ‘Saaz’ Aroma Variety, Proceedings of the Second International Humulus Symposium (ISBN:978 90 6605 722 7) 2009, p.131-139

[Non-Patent Document 2] Daniel C. Charp et al., Effect of Harvest Maturity on the Chemical Composition of Cascade and Willamette Hops, J. Am. Soc. Brew. Chem., 72 (4): 231-238, 2014

[Non-Patent Document 3] Brewing Technology ‧Debut on December 28, 1998 (Miyaji Hideo) p48

However, Non-Patent Document 1 does not report on the aroma component or the thick component, and does not describe in detail the unevenness of the quality of the hop material and the cause (planting factor) which affect the quality of the beer flavored beverage. Further, in Non-Patent Document 2, it is described that the hops which are harvested later in the harvest period are rich in fragrant components, but the hops are generally not marketed, and the hops of the beer-flavored beverages obtained therefrom are also deteriorated due to deterioration of hop quality. Quality cannot be met. Further, from Non-Patent Document 3, it is understood that the tendency of the content of the harvest day and the content of the aroma component differs depending on the type of hop, and it is understood that the relationship between the harvest date and the quality of the hop does not match.

Further, in the case where some treatment is carried out during or after the harvest, it is necessary to additionally prepare a device or equipment for the treatment, and there is a problem that the operation is complicated or less economical.

An object of the present invention is to provide a stable appearance of the desired quality of beer by focusing on the "appearance" of hops and clarifying the effect on the quality of the beer-flavored beverage. Hop granules, a method for producing the hop granules, and a method for producing a beer-flavored beverage or a hop-containing composition using the hop granules as a raw material.

Generally, hops granules are produced in a place where hops are collected from different hops in various farms and mixed with hops harvested in various harvest periods. In order to solve the above-mentioned problems, the inventors of the present invention have only selectively collected hops of hops which are usually used as fascinating products and are discarded by hop producers, and try to prepare hop granules from among the collected sage hops, and try Create a beer-flavored drink and occasionally get an intriguing insight into the quality of the fragrance. Therefore, the inventors of the present invention have further repeated studies on the use ratio of hops containing golden yellow, etc., and found that a certain amount or more of hops berry granules exhibiting a specific hue is used, and the beer-flavored beverage obtained by using the granules is used. It is excellent in the case of a large amount of monoterpenes which are regarded as contributing to a gorgeous aroma (flowery, etc.), particularly in the form of linalool, and the present invention has finally been completed.

The present invention relates to the following [1] to [4].

[1] A hop granule which uses 10% by weight or more of hops (A) having a value of - ^* of a CIE Lab color system that satisfies -0.5 or more and a value of b ^* of 25 or more. ‧SL) is obtained as a raw material.

[2] A method for producing hop granules according to the above [1], characterized in that 10% by weight or more of the hops are used, and the hops are a value of -0.5 or more using a value of a ^* which exhibits a CIE Lab color system. The hops (L.SL) of the Saaz species having a h ^* value of 25 or more are used as raw materials.

[3] A method for producing a beer flavored beverage, characterized in that the hop pellets according to the above [1] are used.

[4] A method for producing a composition containing hops, which comprises using the hop pellets of the above [1].

The beer-flavored beverage obtained by using the hop granules of the present invention is excellent in a large amount of monoterpenes which are considered to contribute to a gorgeous aroma (flowery, etc.), particularly linalool, geranene and the like.

Fig. 1 is a view showing numerical values of respective coordinate axes of the CIE Lab and CIE Lch color system for each hop harvesting period.

Fig. 2 is a graph showing the results of functional evaluation (sweetness) of beer obtained by using hops with different harvest periods.

Fig. 3 is a view showing the results of the functional evaluation of beer obtained from the use of hops with different harvest periods (beer hops of beer).

[Formation of the Invention]

Hop value based particles of the present invention to use 10 wt% or more exhibits the CIE Lab colorimetric system satisfies -0.5 a ^*, b ^* values satisfying the above 25 kinds of the hue of Saaz hops cones (denoted as " Hop hazel (L.SL)" is characterized as a raw material. Hereinafter, in the present specification, the hops are also simply described as "hops". In addition, when "~" is used in this specification to indicate a range, the number of both ends is included.

In general, hops are harvested on the day when the amount of alpha acid in the hops reaches the highest level, and the harvest is usually completed in about 25 days. Moreover, the appearance of hops will turn yellow over time, and hops, which are generally known to have a poor appearance, will be reduced in the market price compared to those with good appearance. Therefore, even if the hop producer wants to harvest as much as possible in the general harvest period, the schedule will be earlier, for example, the harvest will be completed within 15 days from the start of the harvest, at the end of the period. The amount of hops that are poor in appearance and the like in the market is extremely small. However, the inventors of the present invention have made such a hops which are regarded as having a poor appearance and blended with hops having a good general appearance, and increased the use ratio thereof to form hop granules, and unexpectedly found that the beer-flavored beverage using the obtained hop granules as a raw material can be excellent. Taste. That is, the present invention is based on the hops which are poor in appearance, which are later than the general harvesting period, preferably from 15 to 50 days after the start of the harvest, and which are a ^* of the CIE Lab color system. The hue with a value of b ^{* and} a specific value is used as an indicator, and the hops (L.SL) of the Saz species are selected. Further, in the present specification, the hue of the hops is a hue obtained by drying and pulverizing the hops, and can be evaluated, for example, by the method described in the examples below.

In the present specification, the hops of the Saaz species are referred to as the Saz species of the Czech Republic, and may include sputum or leaves, and are not particularly limited as long as at least the sputum component of the sassafras is included.

Is regarded as a good appearance of Saaz hops cones that kind of CIE Lab color system of a ^* value of 0 or negative, such as less than -0.5, the sooner the better harvest period for near-green hue. Further, the value of a ^* of the Saz hops granules of the commercial product is also a negative number, and is usually about -0.8 to -1.2. On the other hand, the hops (L‧SL) used in the present invention has a value of a ^* of -0.5 or more, preferably -0.2 or more, and exhibits a hue close to red.

Moreover, the hops of the Saz species, regardless of their appearance, the value of b ^* of the CIE Lab color system shows a positive number. The later the harvest period, the value will change, but the certain tendency cannot be seen. . Even so, they all exhibit a hue close to yellow. The hops (L.SL) used in the present invention has a value of b ^* of 25 or more, preferably 29 or more. Further, the commercially available Saaz hop granules have a positive value of b ^* , usually about 29 to 35.

The hops (L.SL) used in the present invention has the values of a ^* and b ^* of the CIE Lab color system as the aforementioned values, and the hops of the saz species have its L of the CIE Lab color system. The value of ^* is a positive number. The later the harvest period, the value will change, but there is no certain tendency. Even so, its brightness is high. The value of L ^* of the hops (L.SL) used in the present invention is preferably 55 or more. In addition, the commercial sax hop granules have a positive L ^* value of usually about 50 to 65.

Moreover, when the CIE Lch color system different from the CIE Lab color system indicates the hops of the Saz species, the C ^* value of the CIE Lch color system is a positive number, and the later the harvest period, the value will change accordingly. But can't see a certain tendency. Even so, the chroma is high. The value of c ^* of the hops (L.SL) used in the present invention is preferably 30 or more. Further, the commercially available Saaz hop granules have a positive value of c ^* , usually about 29 to 35.

If the value of h in the CIE Lch color system of the sage hops is positive, it will be smaller as the harvest period becomes later, and will fall sharply in the second half of the harvest period. The value of h of the hops (L.SL) used in the present invention is preferably 75 or more, more preferably 78 or more; preferably 90.5 or less, more preferably 88 or less. Further, the value of h of the CIE Lch color system refers to the hue angle, and the value of h of the commercially available hop particle is usually about 91 to 95.

The hop particles of the present invention are not particularly limited as long as the hops (L.SL) having the hue as defined above are used as the raw material. The amount of the hops (L‧SL) of the aforementioned hue in the whole raw material is based on making the beer-flavored beverage contain a large amount The monoterpene which contributes to a rich aroma (flowery, etc.), especially a linalyl alcohol, a geranene, etc., is 10 weight% or more, Preferably it is 20 weight% or more, More preferably, it is 50 weight% or more. The viewpoint of supplying the hop particles of the present invention stably and in a large amount is preferably 100% by weight or less, more preferably 90% by weight or less, still more preferably 80% by weight or less. In addition, the general hop granules are produced in a place where the hop producers collect a variety of hops collected in various harvest periods in different farms and blend them. The aforementioned hops of hops (L.SL) are nearly red, and have a yellowish hop appearance, which has lost the vivid green color of hops, and the appearance deterioration products are discarded by the hop producers. Therefore, if the hops (L‧SL) of the above-described hue are not selectively collected and prepared, the amount of the hops (L·SL) of the aforementioned hue in the entire raw material is less than 10% by weight.

Further, the hop particle of the present invention is not limited as long as a specific amount of hops (L.SL) having a hue as defined above is used as a raw material. For example, a raw material containing hops (L.SL) having a hue as defined above may be granulated by a tablet machine.

In general, after the harvest, the hops are dried to remove moisture in order to prevent spoilage. When about 80% of the water is reduced to 15% or less, preferably 11% or less, it is stored. The drying is carried out at 65 ° C or lower, preferably 60 ° C or lower. In the present invention, it is preferred to use hops (L.SL) which lowers the water content to preferably 15% or less, more preferably 11% or less, based on the viewpoint of not oxidizing the rich linalool. another On the other hand, it is preferable to use hops (L.SL) having a water content of preferably 9% or more, more preferably 10% or more, from the viewpoint of preventing breakage of dry hopping or the like.

The hop particle of the present invention thus obtained preferably has a value of a ^* of the CIE Lab color system of -0.5 or more, more preferably -0.2 or more, more preferably 4 or less, still more preferably 3.5 or less. The value of b ^* of the CIE Lab color system is preferably 25 or more, more preferably 29 or more; preferably 40 or less, more preferably 36 or less. Further, the value of h of the CIE Lch color system is preferably 75 or more, more preferably 78 or more; preferably 90 or less, more preferably 87 or less. Further, the aforementioned values vary depending on the amount of hops (L‧SL), but are preferably within the above range.

The present invention further provides a method for producing hop granules, characterized in that 10% by weight or more of hops are used, and the hops using a value of a ^* exhibiting a CIE Lab color system satisfy -0.5 or more, b ^* The hops (L.SL) of the Saaz species having a hue of 25 or more are used as raw materials. Here, the hops used as a raw material means the total amount of hops used as a raw material.

In the method for producing hop granules of the present invention, as long as a specific amount of hops (L·SL) of the above-described hue is used as a raw material, the type, amount, use ratio, and granulation method of the raw material may be used. Reference is made to the item of hop pellets of the present invention.

Further, the present invention also provides a method of producing a beer flavored beverage, characterized in that the hop pellet of the present invention is used.

“Beer flavored drink” in this manual means beer A carbonated drink with a wine-like flavor. In other words, the beer-flavored beverage of the present specification includes all beer-flavored carbonated beverages without using the yeast fermentation step, unless otherwise specified. Specific examples thereof include beer, sparkling wine, other miscellaneous wines, liqueurs, and non-alcoholic beverages.

The method for producing the beer-flavored beverage of the present invention may be carried out in accordance with a general method well known to those skilled in the art, in addition to the step of using the hop particles of the present invention. For example, in addition to at least one selected from the group consisting of wheat, other grains, starch, and sugars such as malt, raw materials such as bitter, pigment, and the like may be fed into the apparatus tank or the device tank as needed. And adding an enzyme such as amylase to gelatinize and saccharify as needed, and then removing the hull by filtration to obtain wort, and then adding the hop granule of the present invention to the obtained wort, boiling it, and removing it in the clarification tank A solid component such as a protein is coagulated to obtain a clarified wort. The conditions in the saccharification step, the boiling, the clarification step, the solid component removal step, and the like may be as long as known conditions are employed.

Next, in the case of an alcoholic beverage, yeast may be added to the clarified wort obtained as described above to be fermented, and the yeast may be removed by a filter or the like as needed (also referred to as a fermentation step). The fermentation conditions may be as long as known conditions are employed. Further, the hops (L.SL) of the present invention screened in the above-mentioned medium may be added or the hop particles containing the same may be added after the start of the fermentation. Alternatively, a raw material having an alcohol content such as distilled wine may be added instead of the fermentation step. Further, after the wine storage step, carbon dioxide is added according to the demand, and then the filtration and container filling steps are carried out, and the sterilization step is performed according to the demand, thereby preparing an alcoholic beer flavored beverage.

On the other hand, in the case of a non-alcoholic beverage, for example, after the solid component removal step, the clarified wort obtained as described above may be directly stored, the carbon dioxide is added, and the filtration and container filling steps are performed, without the above-described fermentation step. Manufactured according to the requirements of the sterilization step. Alternatively, after the fermentation step of the alcoholic beverage described above, the alcohol concentration is lowered by a well-known method such as beer film treatment or dilution, whereby a non-alcohol beer-flavored beverage can also be obtained.

In this way, by using the hop granules of the present invention, the following excellent effects can be exhibited: it can be efficiently purified and contains a large amount of monoterpenes which are regarded as contributing to a gorgeous aroma (floral-like, etc.), especially linalool and geranium. It is an excellent beer flavored beverage in terms of olefins and the like.

Further, the present invention also provides a method for producing a composition containing hops, which is characterized in that the hop particles of the present invention are used.

The "composition containing hop" in the present specification means a composition extracted from the hop particles of the present invention, and further includes a secondary processed product of the composition. Examples thereof include a hop extract using ethanol as a solvent or a hop extract using carbon dioxide as a solvent (including a hop extract obtained by using a dry subcritical state or a supercritical carbon dioxide as a solvent). Japanese Patent No. 3155003, Japanese Patent No. 3513877), or processed hops of isomerized hops, reduced hops, raw hops, hexahydroisomerized hops, tetrahydroisomerized hops, and the like.

[Examples]

The invention is specifically illustrated by the following examples, but the invention is not limited to the following examples.

Test Example 1 (hue of hops hazelnut)

For the hops raw materials (variety: Saaz, origin: Czech Republic) produced in 2012, 2013, and 2014, the harvesters will be divided into "E groups" on the harvest start date in the order of the harvest period, starting from the start date of the harvest. In the future, the harvester is divided into "M group", and the harvester is divided into "L group" after 25 days from the start of the harvest, and the harvester is divided into "SL group" 50 days after the start of the harvest, and the hue is measured according to the following conditions. In addition, the harvest year and the harvest period are expressed in the manner in which the above-mentioned grouping is recorded in the lower two places. For example, the "L group" produced in 2013 is as shown in "13L". Further, as a pretreatment of the sample, the dried squid of each group was ground by a coffee grinder, and the pulverized product was directly supplied for measurement. The measurement results are shown in Table 1 and Figure 1. In addition, the granules of various farms which were collected in 2013 as the commercially available Saz hop granules were similarly evaluated by the granule processor.

<Hue measurement conditions>

Color system: CIE Lab color system

Measuring instrument: Spectrophotometric system CM-2002 (manufactured by MINOLTA)

Viewing angle: 10° field of view

Light source: D65

Analysis software: SpectraMagic NX (manufactured by MINOLTA)

According to Table 1 and Figure 1, the values of a ^* of the CIE Lab color system of "12L Group", "12SL Group", "13L Group", "13SL Group", "14L Group" and "14SL Group" are - 0.5 or more, which is significantly different from other groups. In addition, the values of h in the CIE Lch color system of "12L group", "12SL group", "13L group", "13SL group", "14L group" and "14SL group" are 77.74° to 90.27°. The comparisons during the year are significantly different from the "E Group" and the "M Group" respectively. Therefore, the "12L group", "12SL group", "13L group", "13SL group", "14L group" and "14SL group" can be seen as numerical differences compared with other groups. In other periods, the harvesters look different.

Further, in Non-Patent Document 2, it is described that the harvesting period for hops is 10 to 14 days earlier than the standard harvest day (Early), standard harvest day (Typical), and 5 to 10 times later than the standard harvest day. In the day of the day (Late), the hops of the three-point harvest are measured, and the alpha-acid, the beta-acid, and the hop-based hops, which are bitter components, are hardly affected by the harvest period, but are greatly affected by the cultivation conditions of each year. The influence of the other; as for the aromatic oil component, the harvest period is earlier than the Typical and Late. However, the hops which are later in the harvest period have a reddish hue and a golden appearance, but the correlation between the hue and the flavor of the beer-flavored beverage is not known from Non-Patent Document 2.

Test Example 2 (bitter and aroma components of hops)

The hops that were grouped in the same manner as in Test Example 1 were pretreated in the same manner as in Test Example 1, and the contents of the bitterness component and the aroma component were measured according to the following conditions. Further, the above-described grouped hops were the same as in Test Example 1. Moreover, the same as the test example 1 of the commercially available Saz hop granules was similarly evaluated by the granule processor. The measurement results are shown in Table 2.

<Measurement conditions of bitter component>

Quantitative analysis of alpha acids, beta acids, and hops in hops is based on the method described in Method 7.7 of "Analytica-EBC", which is defined by the EBC (European Brewery Convention). Come on.

<Measurement conditions of aromatic ingredients>

As a quantitative analysis of the aromatic (essential oil) component in the hop raw material, the total content of the essential oil component is the steam distillation method described in the "ASBC Methods of Analysis" according to the analysis method issued by ASBC (The American Society of Brewing Chemists). Quantitatively, and further quantitative analysis of the aromatic components was carried out by GC-MS (TIC mode) on the obtained essential oil under the following conditions.

[GC-MS conditions]

Capillary column: DB-WAX manufactured by J&W Co., Ltd. (length 60 m, inner diameter 0.25 mm, membrane pressure 0.5 μm)

Oven temperature: from 40 ° C to 6 ° C / min to 240 ° C, keep 20 minutes

Carrier gas: He

Gas flow rate: 1.5mL/min

Transmission line temperature: 240 ° C

MS ion source temperature: 230 ° C

MS quadrupole temperature: 150 ° C

Front side inlet temperature: 240 ° C

According to Table 2, for the bitterness component (alpha acid, beta acid, and hop ketone), the change in the content due to the difference in the harvest period was not observed by comparison within the year. On the other hand, for the aromatic components (salt alcohol, geraniene), "12L group", "12SL group", "13L group", "13SL group", "14L group" and "14SL group" are included in the year. The comparisons are significantly different from the "E group" and the "M group" respectively, and are high in content. Therefore, it is understood that the same tendency as Non-Patent Document 2 is exhibited.

Test Example 3 (Functional Evaluation of Beer) <Manufacture of beer>

The "13E group" and "13M" used in the test example 1 were separately modulated. After the hop pellets composed of the pulverized material of the hops of the "Group" or "13L group", 100 g of the filtered wort obtained by the general method was added. After stirring for 1 minute, the residue of the vortex tank was taken out and rapidly cooled to prepare a cold wort. Yeast is added to ferment, and after filtration, the pressure of carbon dioxide is adjusted to produce beer.

<Functional assessment>

The aroma of the resulting beer was evaluated according to the functional test of the scoring method. For the five well-trained functional assessors, the "sweet flavor" and the "beer hops" of the beer were evaluated for the beer's aroma characteristics and taste. For each aroma characteristic, the intensity is scored from 0 to 3 points and scored in 0.1 steps. The functional scoring range differs depending on the functional inspector. Therefore, a single functional inspector normalizes the scores of all the samples to 50 and the standard deviation is 10, and compares between the samples. The evaluation result of "sweet taste" is shown in Fig. 2, and the evaluation result of "beer hops of beer" is shown in Fig. 3.

As can be seen from Figure 2, the "13L Group" is less "sweet" than the "13E Group" and "13M Group". In addition, as can be seen from the third figure, "13L Group" is richer than "13E Group" and "13M Group". In other words, the "13L group" according to the embodiment of the present invention has the same bitter taste component as the general hops, is rich in aromatic oil component (salted alcohol), and is rich in "beer hops", and even imparts "sweetness". There are fewer factors for taste. "Sweet" has a positive effect on the aroma of beer. The factor may be a negative effect on the flavor of the whole beer when it is combined with sweetness such as malt to cause excessive sweetness. By having characteristics different from those of ordinary hops, it can be expanded and used in combination with general hops to expand the breadth of beer manufacturing.

[Industrial Applicability]

Since the hop granules of the present invention have characteristics different from those of ordinary hops, they can be used separately from ordinary hops and used in combination, thereby expanding the breadth of beer production and providing a novel flavor as a favorite.

Claims (5)

A hop granule which uses 10% by weight or more of hops (L.SL) which exhibits a color of a ^* of the CIE Lab color system and satisfies -0.5 or more, and a value of b ^* satisfies a hue of 25 or more. It is obtained as a raw material. The hop particle of claim 1, wherein the value of h of the CIE Lch color system of hops (L‧SL) satisfies 75° to 90.5°. A method of manufacturing a hop value particle requested item 1 or 2, characterized by the use of more than 10% by weight of hops cones of the hop cones lines exhibiting the CIE Lab colorimetric system satisfies a ^* -0.5, b ^* The hops (L‧SL) of the Saz species, which satisfies the hue of 25 or more, are used as raw materials. A method of producing a beer flavored beverage characterized by using the hop pellets of claim 1 or 2. A method of producing a composition comprising hops, characterized in that hop granules according to claim 1 or 2 are used.